Roasted Pepper and Chipotle Sauce Pasta

3 Tbsp (45 mL) extra-virgin olive oil
1 large cooking onion, peeled and diced
2 large cloves garlic, finely minced
4 large sweet red peppers, roasted, seeded, and diced
1 to 2 Tbsp (15 to 30 mL) tinned chipotle pepper, packed in oil, minced
1 - 14 oz (398 mL) can fire-roasted tomatoes in their juices, diced
2 Tbsp (30 mL) fresh basil, finely chopped
1/2 tsp (2 mL) granulated sugar (or Sucanat)
Sea salt and freshly ground black pepper
1 lb (450 g) whole grain pasta such as spaghetti or rotini
1/2 cup (125 mL) plain goat cheese, crumbled

Heat oil in saucepan. Add onion and garlic, and saute until soft and clear, but not browned. Stir in peppers, 1 Tbsp (15 mL) minced chipotle, and tomatoes, and cook over medium-low heat until flavours have blended, about 15 minutes. Stir often. Add more chipotle if you wish. Add basil, sugar, and salt and pepper to taste. Set aside.